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Anne Bayne booke [of recipes] circa 1700
Page 163
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(163) To pickle musherams. Take the little buttons & throw them into milk & water. then rub them with a woolen cloath untill you git the outer rind of them. then throw them into fresh milk & water. & the flaps you must pill with a knife & cut out the rid jelly & throw them into milk & water with a very little salt. for that makes them black & then boile them. & when they are enough poure them thro a wire & take better than a pint of that liquor they were boiled in. & put to it as much white wine vinegar as you think will cover them boile them together & then let them stand till they be cold. then strain the liquor from the curd & take a little of it into a potinger & wash your musherams in it then take thi rest & put to it some slict nutmeg & ginger mace & cloves & Jamaico pepper give them a boile in your pickle & let it stand to be cold before you put in your mushorams. then put your buttons one way & your flaps another - put them into a wide mouthd bottle or pot & cover them with pickle. & tie them with a wet bladder if they should begin to speck wash them in vinegar & give the pickle a boile & skim it cleane & put in some more vinegar & when the pickle is cold put in your musherams.
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(163) To pickle musherams. Take the little buttons & throw them into milk & water. then rub them with a woolen cloath untill you git the outer rind of them. then throw them into fresh milk & water. & the flaps you must pill with a knife & cut out the rid jelly & throw them into milk & water with a very little salt. for that makes them black & then boile them. & when they are enough poure them thro a wire & take better than a pint of that liquor they were boiled in. & put to it as much white wine vinegar as you think will cover them boile them together & then let them stand till they be cold. then strain the liquor from the curd & take a little of it into a potinger & wash your musherams in it then take thi rest & put to it some slict nutmeg & ginger mace & cloves & Jamaico pepper give them a boile in your pickle & let it stand to be cold before you put in your mushorams. then put your buttons one way & your flaps another - put them into a wide mouthd bottle or pot & cover them with pickle. & tie them with a wet bladder if they should begin to speck wash them in vinegar & give the pickle a boile & skim it cleane & put in some more vinegar & when the pickle is cold put in your musherams.
(163) To pickle mushrooms. Take the little buttons [stalks?) & throw them into milk & water. Then rub them with a woollen cloth until you remove their outer skin. Then throw them into fresh milk & water. & the flaps [caps?] you must peel with a knife & cut out the red jelly [gills?] & throw them into milk & water with a very little salt. for that makes them black & then boil them. & when they are tender pour them through a sieve & take more than a pint of that liquor they were boiled in. & add to it as much white wine vinegar as you think will cover them; boil them together & then let them cool. Then strain the liquor from the solids & take a little of it into a pan & wash your mushrooms in it then take the rest & add to it some shaved nutmeg & ginger, mace & cloves & allspice boil them in your pickling liquid & let it get cold before you put in your mushrooms. Then put your buttons [stalks?] in one way & your flaps [caps?] another - put them into a wide mouthed jar or pot & cover them with pickling liquid. & seal them airtight. If they should begin to show specks of mould, wash them in vinegar & boil the pickle again, skim it clean & put in some more vinegar & when the pickle is cold put your mushrooms back in.
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